This is a take on the delicious Indian restaurant classic, Lamb Korai. The lamb is succulent and fall-apart tender, the sauce is thick, rich and fragrant with spices. Topped off with refreshing mint raita and fresh coriander, served with naan bread to scoop it all up. Absolute heaven!
This Lamb Korai recipe takes 2 hours in total to cook (or until the lamb is falling apart) and serves two people. Alternatively, if you don’t have time, you can use a different cut of lamb to reduce the cooking time to just 30 minutes! Please see below for recipe details.
Lamb Korai with Mint Raita recipe – what you need:
Approx. 500g or 1lb diced lamb shoulder – roughly 2.5cm or 1 inch chunks. For a quicker cooking time of just 30 minutes, use lamb neck fillet.
2x medium sized white onions – very finely chopped.
1x tin good quality chopped tomatoes (approx. 400g).
80g salted butter – cut into smaller cubes.
Olive or groundnut oil.
4x heaped teaspoons of The Food Beaver Tandoori Seasoning.
Handful of fresh mint leaves – finely chopped.
4x tablespoons plain yoghurt.
Fresh coriander to garnish.
1 large saucepan and lid.
Lamb Korai with Mint Raita recipe – what you need to do:
- Firstly, add 2x heaped teaspoons of The Food Beaver Tandoori Seasoning to the diced lamb and rub all over. Add a drizzle of oil and rub over until all the lamb is coated. Cover and leave to one side.
- Melt the butter in the saucepan over low heat. Be very careful not to burn the butter. Tip: add a tiny bit of oil to the butter to prevent from burning.
- Add the finely chopped onions and stir – keep on low heat.
- Add 2x heaped teaspoons of The Food Beaver Tandoori Seasoning and stir. Brown the onions in the butter and spices on low heat until a dark brown paste has been formed (approx. 15 to 20 minutes), stirring regularly. Be very careful not to burn the onions, butter and spices.
- Add the marinated lamb to the saucepan with the browned onions and stir until the lamb is seared on all sides.
- Add the chopped tomatoes, stir and leave to simmer gently on low heat until the sauce is rich and thick and the lamb is tender – approx. 2 hours for lamb shoulder or just 10-15 mins for lamb fillet.
- To make the mint raita simply mix the fresh, chopped mint leaves into the yoghurt.
- Serve the Lamb Korai with a spoonful of mint raita, fresh coriander and naan bread (just buy a good quality naan from the shop – they’re tasty and much easier!). If you prefer pilau rice, here is a quick recipe.
Tasty food made simple.
I hope you like this take on a Lamb Korai with Mint Raita recipe, made with The Food Beaver Tandoori Seasoning. As always, your feedback is most welcome so please comment below or get in touch at thefoodbeaver.com or through Facebook, Twitter and Instagram.
The Food Beaver.